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rockin b Newbie
Joined: 31 Jul 2009 Posts: 79 Location: fort smith ar
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Posted: Aug 28 2009 Post subject: going to smoke first tri tip |
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hey fellow ringers. i am about to smoke my first tri tip in a few weeks. i like my meat well done. what internal temp do i need to go to with the tri tip to get well done. look forward to your thoughts |
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k.a.m. BBQ Mega Star

Joined: 12 Dec 2007 Posts: 26020 Location: Southeast Texas.
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Posted: Aug 28 2009 Post subject: |
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rockin b, I do not care for well done but if I were to, I would bring it to 160 to 165 and let it rest it should hit 170 which is well done for beef. _________________ Always remember slow and steady wins the race.
Hybrid Cooker |
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rockin b Newbie
Joined: 31 Jul 2009 Posts: 79 Location: fort smith ar
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Posted: Aug 28 2009 Post subject: |
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i guess what i'm looking for is the same doneness i do on competition brisket. i cook my brisket to 190. will that temp destroy the tri tip? |
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SoCal John BBQ Fan
Joined: 11 Apr 2009 Posts: 126 Location: Carlsbad, CA
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Posted: Aug 29 2009 Post subject: |
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Hey Rockin B,
I would have to agree with k.a.m. I would not go more than 160 to 165. My wife likes everything well done and I care for beef more rare to medium rare. I have found that anything more than 160 to 165 on a tri tip and you have a dried out piece of leather. I don't think getting it up to 190 or above would be a good idea. _________________ Horizon 20" Ranger
Traeger Texas 075
Extra Large Big Green Egg
22" Weber Kettle w/Rotisserie
Asador Cubano Pig Roaster
Lodge Sportsmens Grill
Smokey Joe Gold |
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Oregon smoker BBQ All Star
Joined: 07 Nov 2006 Posts: 6246 Location: Portland, OR
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Posted: Aug 29 2009 Post subject: |
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If you want well done beef save your money and dont cook a tri tip.
Try a chuck roast or something of that nature. It makes for great pulled beef. I would suggest also if you want a roast try some other cut. May i ask what your aversion is to say medium done meat?
If you can get over it i would buy a cheaper roast and take it to say *150-*155. This will leave the very middle just barely pink so maybe you can taste and see the difference. |
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big_jake BBQ Pro

Joined: 30 Dec 2005 Posts: 534 Location: bakersfield ca
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Posted: Aug 30 2009 Post subject: |
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Oregon smoker wrote: |
Try a chuck roast or something of that nature. It makes for great pulled beef. |
_________________ WSM 22.5
Mak 2 Star General
Weber kettle |
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rockin b Newbie
Joined: 31 Jul 2009 Posts: 79 Location: fort smith ar
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Posted: Aug 30 2009 Post subject: |
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thanks for the input. i will go to 160 and see what happens. i love my brisket and have several first place trophies in brisket. but i have never done the tri tip. thanks for keeping me from being disappointed. i'll let you know how it turns out. |
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ShahBQ Newbie

Joined: 04 Jun 2009 Posts: 83 Location: Tucson, AZ
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Posted: Sep 01 2009 Post subject: |
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IMO a Tri Tip is the wrong choice if you want well done beef. It can get a bit tough and dry if you aren't careful! Good luck and hope to see some pics! _________________ “All normal people love meat. If I went to a barbeque and there was no meat, I would say 'Yo Goober! Where's the meat?'. I'm trying to impress people here Lisa. You don't win friends with salad.” -Homer Simpson |
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whitey BBQ All Star

Joined: 25 Apr 2008 Posts: 5318 Location: washington state
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Posted: Sep 01 2009 Post subject: |
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140-145 is outstanding.Let rest for 30 minutes and enjoy _________________ Lang 84 delux long neck chargrill.
The Lil Squealer (UDS)
My Lab is smarter than Your Honor role student!!
Chicken Throwdown Champ..2010..
Almost the Biggest Liar on the "Ring" |
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